Flavour enhancement of direct acidified Kareish cheese using attenuated lactic acid bacteria

Author: Kebary K.M.K.   Salem O.M.   Hamed A.I.   El-Sisi A.S.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.30, Iss.3, 1997-04, pp. : 265-272

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract